Feed Your Skull a Snack: Okra Tahini Snacks

September 18, 2013

Today’s fun snack is all about raw okra! Okra tahini snacks.

Have you ever had okra?

My first memory of okra is from my high school years—I think. I was helping make dinner and grabbed a bag of frozen vegetables, popped them in a dish and cooked them in the microwave. When I pulled them out half way through the cooking time there was SLIME everywhere and I was so disgusted!

I thought the vegetables had gone bad, so I chucked them.

It wasn’t until years later, maybe just a few years ago, that I learned okra was the culprit and the vegetables were in fact, not bad.

My friend Yangling adds them to stir-fries and with a quick sauté they are excellent! When cooked they release a little bit of slime but it’s not too bad if you don’t overcook them.

They are also delicious in their natural state. Pretend okra is a carrot or celery stick and go from there.

The gorgeous okra plant.Okra growing straight up.

I was obsessed with getting a picture of this guy. Obsessed. It paid off.

P.s. I really love FYS’s Wed-Sat schedule but I’m not sure I’m feeling Monday and Tuesday. What do you think? Any suggestions or leave it random? As always thank you so much for reading!

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Michelle Felt

Grown in the Midwest and transplanted to the Pacific Northwest, there's no going back. I love hiking, wondering how healthy my nails are, and eating. My eating-style is a flexible balance of healthy and fun vegan foods. I recently became addicted to Homeland #quinning.

5 comments

Wow – I had no idea okra could be eaten raw – cool! This sounds delicious too!
My favorite (well, only) recipe is the one I got from my farm stand night manager (it runs 24/7 – is that cool or what!?) – when I saw okra last summer. He asked me what I was planning to do with them, and I sheepishly admitted that I had picked them up on a whim but had no idea what I was going to do – they just smelled so good! He explained this super simple prep; First you just peel and slice a few cloves of garlic to taste (I use a lot!), and get them sauteing gently in olive oil. Slice the okra into 1/2″ rounds and add to the pan (if you have a lot it is a good idea to do this before starting the garlic). Just before the okra is done – slightly tender with a little caramelization – throw in a tomato or two sliced in 6ths or 8ths depending on size, and heat through, then serve. Done – and oh so yummy! I had planned this for two meals but almost ate the whole batch at one sitting 😉

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